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16
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oz
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Fettuccine Shaped Tofu Shirataki Noodles
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| 3 |
tbsp
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Peanut Oil
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| 1 |
tsp
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Garlic (chopped)
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| 1 |
tsp
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Ginger (chopped)
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| 2 |
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Eggs (beaten)
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| 8 |
oz
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Shrimp (raw, shelled, medium)
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| 1 |
cup
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Carrots (shredded)
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| 1/2 |
cup |
Green Onions (thin silvers)
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| 1 |
cup
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Succhini (thin silvers)
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| 1/2 |
cup
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Sweet & Spicy Peanut Sauce
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| 2 |
tbsp
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Roasted Peanut (chopped, to garnish)
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-or- |
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| 2 |
tbsp
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Mints (chopped, to garnish)
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-or- |
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| 2 |
tbsp
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Basil Leaves (chopped, to garnish)
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| 1. |
Follow Shirataki Noodles rinse instructions. Cut into 3-4 inch in lengths.
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| 2. |
In a non-stick skillet, toss shirataki noodles over medium-high heat until dry. Set aside.
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| 3. |
Heat 1 tbsp of oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet. Remove to a plate, then cut into 1/2 inch wide strips. Set aside. |
| 4. |
Heat 2 tbsp oil into skillet. Add Shrimp, stir-fry until pink. Remove to omelet plate.
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| 5. |
Stir-fry vegetables in skillet 3 minutes. Add shirataki noodles, stir-fry for 2 minutes.
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| 6. |
Stir in sauce. Add egg and shrimp, heat through.
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| 7. |
Serve garnished with chopped peanuts and fresh herbs.
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4 Servings
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